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  • Writer's pictureAnthony DeNovellis

Berry and Goat Cheese Zucchini

Zucchini is a nice, hearty squash that pairs  well with tangy, pungent goat cheese. The  key to this dish, however, is the sweetness of  the berries that ties it all together. If you  cannot find berry-coated goat cheese, buy  regular goat cheese, and your favorite berry  preserve or chutney and improvise   


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  • 2 Small zucchini (about 1 ½ inch diameter),  sliced 1-inch thick 

  • 10 0z Blueberry coated goat cheese, cut into  small chunks


Preheat oven to the “Broil” setting.  Move the oven rack to the second from the  top position.  

Using​ ​a​ ​small​ ​melon-baller,​ ​scoop​ ​out​  ​the​ ​center​ ​of​ ​each​ ​zucchini​ ​slice,​ ​leaving​  ​about ¼-inch​ ​thickness​ ​at​ ​the​ ​bottom;​  ​arrange​ ​the​ ​slices​ ​on​ ​a​ ​parchment-lined​  ​baking​ ​sheet. Press​ ​about​ ​½​ ​oz​ ​goat​ ​cheese​  ​into​ ​the​ ​hollow​ ​of​ ​each​ ​slice. Place​ ​in​ ​the​  ​oven​ ​and​ ​broil​ ​just​ ​until​ ​the​ ​zucchini​ ​is​ ​soft,​  ​and​ ​the​ goat cheese begins to brown.  ​Remove​ ​from​ ​the​ ​oven​ ​and​ ​arrange​  ​neatly​ ​on​ ​a​ ​serving​ ​platter. 

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